Summer is almost over, and what better way to end it with some cookies, pistachios chocolate-dipped cardamom spice cookies to be exact. I know, the name is a mouthful, but trust me, once you taste these cookies, you’ll never get enough of it. This recipe will make about two dozen 2-inch cookies, but you better make more, it won’t last long.
As a kid, I can’t even remember how many cookies I had. My mother always makes the time to bake some, even if it’s just a simple chocolate chip cookie. I want to take my mother’s recipe and make something new with it. Chocolate was always a favorite in my family, so it’s a no-brainer. The other ingredients come from my creativity to create a new taste and something that my family can enjoy.
These cookies already have chocolate, pistachios, and cardamom, what more could you add to it that won’t ruin the taste. Well, more chocolate is your answer, melt some dark chocolate and pour some on it. Or if you’re looking for some drinks to accompany the cookies, a cup of black coffee is a great pair.
Ingredients for Pistachio Chocolate-Dipped Cookies
1 cup butter two sticks (room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 ½ cups semi-sweet chocolate chips
2 tablespoons Crisco shortening
1/3 cup pistachios (finely chopped)
How to Make Pistachio Chocolate-Dipped Cookies
First, preheat your oven to 350F. Cream the butter and sugar in the bowl of a stand mixer until smooth. Add in the vanilla and egg and continue beating until fluffy. Whisk together flour, baking powder, cardamom, and cinnamon in a large bowl. To the butter mixture, slowly add the dry ingredients. Divide the dough into small batches and onto a floured board, roll out to ¼ inch thickness and cut out into your desired shapes. I used a 2-inch cookie cutter.
Bake at 350F until lightly browned around the edges (7-8 minutes). Cool on a baking sheet then transfers to wire racks. Repeat with the remaining dough. Ina microwave-safe bowl, put the chocolate chips and shortening then microwave in 30-second intervals until melted and smooth, stirring in between. Into the chocolate, dip half of each cookie, and transfer to parchment paper. Sprinkle with pistachios and let set. Serve and enjoy.
NOTE: You can spread Nutella on the cookies and make sandwiches if you like before dipping them on the melted chocolate.
To see other recipes for Pistachio Chocolate-Dipped Cookies, check out: